Cooking Tips


Putting meat on a stick is a custom known all across the world and has been popular for many years.   Put it on a stick and suddenly, it’s not only portable, but it’s fun to eat.  Grilled skewers of meat, fish or poultry called satay are an Indonesian street snack – delicious dipped in spicy peanut sauce.  In Japan, yakitori stalls skewer and grill every part of the chicken, including the gizzard and skin.

The KEY to doing this at home is to soak the bamboo skewers in water for 15 minutes to keep them from burning on the grill.   Skewer and grill strips of chicken breast or lean beef marinated in Kikkoman Teriyaki Marinade & Sauce, and serve with Kikkoman Thai Style Peanut Sauce for dipping.


Deep frying is used for almost everything we eat – vegetables, fish, fritters, dumplings, shrimp, and even sweets all take turns in the fryer.  Fried foods are often coated in lacy, golden batter or crispy bread crumbs that add a savory crunch.  Deep fried morsels are ideal for dipping in sauces or sprinkling with spicy condiments.  Deep-frying has the stigma of greasiness, but by following a few simple tips, home cooks can enjoy fried foods that are lighter and less oily.

  1. Choose oil that won’t break down at high temperatures such as peanut, safflower or canola oil.
  2. If you don’t have a deep-fryer, use a deep, heavy skillet or fry kettle – cast iron is ideal!  Leave a 2-inch safety margin between the oil and the top of the pan, since the oil will bubble up when food is added.
  3. Let breaded foods chill in the refrigerator before frying.  You’ll get better adhesion and avoid the off flavors as well as preventing oil breakdown caused by bits of coating ingredients falling off.
  4. Foods absorb less oil when the oil is the proper temperature.  Use a deep-fat thermometer to make sure – 350 – 375 degrees Fahrenheit is the best range.  If you don’t have a thermometer, use a sprig of parsley or a piece of scallion green – it should start to bubble as soon as you place it in the oil.

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